Author Notes
Avocado experimentation, gone horribly right. A light, airy dumpling with chunks of cool avocado. For the dumplings, I modified Ian Knauer's recipe from his book "The Farm" by adding avocado, cilantro, garlic, and lime zest in place of the dill and scallions. —Megan Taylor
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Ingredients
- Broth
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2 tablespoons
olive oil
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1
medium onion, chopped
-
1
celery stalk, chopped
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3
cloves of garlic, minced
-
5 cups
chicken stock (preferably homemade)
-
1/2 cup
canned crushed tomato (I prefer San Marzano brand)
-
1/2 teaspoon
tomato paste
-
1 teaspoon
chili powder
-
2 tablespoons
yellow curry powder
-
1/4 teaspoon
freshly ground black pepper
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
coriander
-
1/4 cup
chopped cilantro for garnish
-
1/4 cup
queso fresco, for garnish
- Dumplings
-
2 cups
all-purpose flour
-
4 teaspoons
baking powder
-
3 tablespoons
unsalted butter, cut into chunks
-
2 teaspoons
kosher salt
-
1/4 teaspoon
black pepper
-
1/4 teaspoon
lime zest
-
2
cloves of garlic, minced
-
1/4 cup
chopped cilantro
-
1 1/2
avocados, cut into chunks
-
3/4 cup
whole milk
Directions
-
Begin with the broth. Heat the oil in a deep-sided sautée pan with a lid.
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Add the onion and celery and cook over medium heat until the onions are semi-transluscent, about 3 minutes.
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Add the minced garlic and cook a minute more.
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Add the chicken stock, canned tomato, tomato paste, chili powder, curry powder, salt, pepper, and coriander.
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Bring to a boil, then reduce to a simmer while you prepare the dumplings.
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Dumplings: In a medium bowl, combine the flour, baking powder, butter, salt, and pepper.
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Combine with your hands until small chunks of butter remain.
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Stir in the avocado, lime zest, chili powder, minced garlic, and cilantro.
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Pour the milk on top and stir with a fork until just combined.
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Add the dumplings by the spoonful to the simmering broth.
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Cover the pot and cook for 15 to 20 minutes. Dumplings will be slightly puffed.
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Serve in shallow bowls, and top with chopped cilantro and crumbled queso fresca.
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